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Greentree Naturals CSA Newsletter - July 16, 2014

Fresh from the Garden News

"If we could see the miracle of a single flower clearly our whole life would change."
- Buddha

I swear you can see the corn growing! With this heat, things are growing leaps and bounds, which is really pretty exciting. While the vegetable gardens are growing well, my flower gardens are struggling for some reason that I haven't quite figured out. One thing I have learned over the years is its always something and there will be crop failures and pest infestations that happen no matter what we do; this is nature doing what she does. I do find myself saying "that's never happened before" more often and just accept that the failures make us appreciate the successes all the more.

I am hopeful that you are consuming your weekly bag of vegetables or sharing with friends or freezing some of it for wintertime, which is really a good idea. I know this may be more greens than you are used to but it is so good for you!


Broccoli—Try the recipe!

Kale—Good and good for you!

Summer squash—The first of many to come!

Swiss Chard—Fantastic with scrambled eggs.

Salad Mix

Egyptian walking onions—Use all parts.

Snow peas—Great eaten raw or add to stir-fry.

Rhubarb—Try recipe or chop and freeze for later!

French Tarragon & Greek Oregano

Recipe: Classic Vinaigrette

Whisk 2 TBS red wine or balsamic vinegar, 2 tsp Dijon mustard, 1/2 tsp kosher salt and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.

Change it up by adding one or all of the following:

  • 2 TBS minced Egyptian walking onion
  • 2 TBS chopped French Tarragon
  • 2 TBS chopped Greek Oregano or Thyme
  • 2 TBS chopped garlic or scapes
  • 1 TBS Lemon juice
  • 1/2 cup chopped basil

Recipe: Honey Rhubarb Crumble

  • 5 1/2 cups (1/2 inch) sliced rhubarb (1 1/2 lb)
  • 1/4 cup honey
  • 1 tsp grated lime or lemon rind
  • Vegetable cooking spray
  • 1/3 cup regular oats
  • 1/3 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 3 TBS butter or margarine cut into small pieces
  • 1 1/2 cups vanilla nonfat frozen yogurt

Combine the first 3 ingredients in a bowl, toss well. Spoon into an 8 inch square baking dish coated with cooking spray. Place oats, flour, sugar in food processor and pulse 2-3 times. Add butter and process until mixture resembles coarse meal; sprinkle over rhubarb mixture. Bake at 375 for 40 minutes or until rhubarb is tender. Serve with frozen yogurt.

Diane's Broccoli Salad

Chop & mix in order in a large bowl:

  • 3/4 crowns broccoli, finely chopped
  • 3/4 cup mayonnaise
  • 3/4 cup chopped green onions
  • 1 TBS finely chopped fresh ginger
  • 2 +finely chopped garlic gloves or scapes
  • 3 tsp horseradish
  • 2 tsp toasted sesame seed oil
  • 2 tsp lite soy sauce
  • 1 TBS vinegar
  • 1/2 to 3/4 cup cranberries or raisins
  • Pepper to taste

Chill at least one hour prior to serving to allow the flavors to mingle. Top with toasted almonds if desired (and they really are desired!)

*I give the recipe every year because it is my favorite broccoli salad.

If you have a favorite recipe to share, please send it to me! All your produce has been washed but you may want to rinse it again.


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